𝔖 Bobbio Scriptorium
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26. Effect of sugar and fat on the sensory properties and acceptability of ice cream; relation with dietary sugar and fat

✍ Scribed by Christine Zoumas-Morse; Lisa A. Mori; Irene Soucy

Book ID
117641251
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
263 KB
Volume
7
Category
Article
ISSN
0950-3293

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## Abstract Fat mimetics, namely Raftiline, Simplesse, C\*deLight and polydextrose, diluted in water to give a gel with 200 g kg^βˆ’1^ concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in low‐fat, sugar‐free cookies. Raftil